Stuffed Eggs

Stuffed eggs make an attractive and delicious party appetizer

Ingredients:

18 small quail eggs
¼ cup unsalted butter
1 clove garlic, minced
½ cup cooked, peeled shrimp, finely chopped
¾ tsp finely chopped fresh basil
Freshly ground black pepper, to taste

Method:

Cook the eggs in boiling water for 5 minutes. Drain and plunge them immediately into cold water.

Allow the eggs to cool completely, then remove the shells. Rinse and drain.

Cut each egg in half lengthwise and carefully remove the yolks.

Put the yolks into a large bowl and beat in the butter and garlic. Mix well.

Add the shrimp, basil and pepper to the creamed egg yolk mixture. Beat thoroughly until a soft consistency results.

Fill each egg white half with a little of the prepared mixture, piling it attractively into the cavity left by the egg yolk.

Refrigerate until required.